Screen LibrarySoft chemistry and food fermentation /
"'Soft chemistry and food fermentation', a volume in the 'Handbook of food bioengineering' series, aims to bring together the most interesting and investigated aspects of soft chemistry and fermentation processes widely utilized in the current food industry. Through processe...
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| Group Author: | ; |
|---|---|
| Published: |
Academic Press, an imprint of Elsevier,
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| Publisher Address: | London, United Kingdom : |
| Publication Dates: | [2017] |
| Literature type: | Book |
| Language: | English |
| Series: |
Handbook of food bioengineering ;
volume 3 |
| Subjects: | |
| Summary: |
"'Soft chemistry and food fermentation', a volume in the 'Handbook of food bioengineering' series, aims to bring together the most interesting and investigated aspects of soft chemistry and fermentation processes widely utilized in the current food industry. Through processes of soft chemistry and fermentation, food ingredients can be produced with improved properties (such as pharmabiotics) able to promote health, and also to offer a prolonged and sustainable alternative for the utilization of a particular type of food. Newest technologies, along with their applicability spectrum, main advantages, and drawbacks are presented"--Back cover. |
| Carrier Form: | xxiv, 521 pages : illustrations, forms ; 24 cm. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: |
9780128114124 (paperback) : 0128114126 (paperback) |
| Index Number: | QD478 |
| CLC: |
O6 TS201.3 |
| Call Number: | TS201.3/S681 |
| Contents: |
Introduction in soft chemistry and food fermentation / Environment-friendly techniques for extraction of bioactive compounds from fruits / Bioactivity profiling of peptides from food proteins / A new class of pharmabiotics with unique properties / Aquafeed formulation using plant feedstuffs: prospective application of fish-gut microorganisms and microbial biotechnology / Functional components and health benefits of fermented soymilk / Nanoencapsulation of spice oils / Comparison of functional properties of cooked and fermented (Rhizopus oligosporus) beans of canavalia cathartica of the coastal sand dunes / Optimized polygalacturonase production in reactor tray type, study of enzymatic extraction and extract application / Application of olive oil as nutraceutical and pharmaceutical food: composition and biofunctional constituents and their roles in functionality, therapeutic, and nutraceutical properties / Significance of laccases in food chemistry and related bioremediation / Fermentation to improve food security in Africa and Asia / Chemistry of essential oils and factors influencing their constituents -- The role and place of high-performance liquid chromatography for the determination of fermented dairy products / Evoking status of African food seasoning agents produced by fermentation / |